baked mini tart shells with on a cooling rack
Mini Tart Shells Recipe
Prep Time
20 mins
Cook Time
14 mins
2 hrs
Total Time
34 mins

Makes about 20-22 mini shells.

Course: Dessert
Cuisine: American
Keyword: homemade tarts, tart shells
Servings: 22
Calories: 65 kcal Hani
  • 3 cups all purpose flour
  • 1/8 tsp salt
  • 1 1/4 cup powdered sugar
  • 3 egg yolks
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 sticks (226 grams)room temperature butter
  1. Sift flour and salt. Set aside.
  2. In the mixer fitted with a petal attachment beat butter and sugar until smooth. In a small dish whisk together egg yolks and vanilla bean paste. Gradually beat egg yolk mixture into the butter.
  3. On the low speed, gradually add flour to butter mixture. Mix until it starts to come together. If the dough is too crumbly, add 1tsp milk. Do not overwork the dough. Invert the dough onto a clean work surface or into a large bowl and gather dough together with your hands into a ball. Then form the dough into a disk, wrap it in the foil and chill for 1 to 2 hours
  4. Preheat oven to 350F.
  5. Place mini tart shell mold onto a baking sheet. Spray with a no-stick spray, set aside.
  6. Take out the chilled dough, cut it in half. Let if soften for 5 minutes. Roll it out between 2 sheets of parchment or use Dough EZ Mat. Roll it out using 1/8 inch rolling guides.
  7. Cut out as many rounds as you can. Gather scraps and re-roll. Shape the tarts. Using a fork to prick the bottom of the shells. Bake at 350F for 12-14 minutes until golden around the edges.

  8. Let cool for 10-15 minutes before removing tarts from the molds. Turn the mold upside down and tap it firmly onto your work surface to release the shell.
  9. Let the tart cool before adding a filling.

Recipe Notes

Can be stored in the fridge for up to a week or frozen for 3 months.